Preparation:
Herbs de Provence: Equal parts dried thyme, marjoram, sage, rosemary and lavender.
With a sharp knife, slice off top of garlic heads, exposing a small amount of all the cloves. Peel and discard any loose, papery outer skin, leaving moist skin intact. Place garlic, root side down, in a small ovenproof baking dish. The garlic heads should barely touch. Drizzle broth and oil evenly over garlic, then sprinkle with 1 teaspoon of the herbs. Cover tightly and bake at 400 degrees until inner cloves are very soft, about 1 hour. Uncover and cool to room temperature. Squeeze soft garlic pulp out of skins into a bowl. Mash with a fork until creamy and smooth. Add salt, peper and remaining 1/4 teaspoon herbs. Serve with french bread. |
